Effect of baking method and fermentation on folate content of rye and wheat breads

Susanna Kariluoto (Corresponding Author), Liisa Vahteristo, Hannu Salovaara, Kati Katina, Kirsi-Helena Liukkonen, Vieno Piironen

Research output: Contribution to journalArticleScientificpeer-review

92 Citations (Scopus)

Abstract

The effect of baking method on folates of rye and wheat breads, as well as the effect of sourdough fermentation of rye, were examined. Sourdough fermentations were performed both with and without added yeast, and samples were taken throughout the baking process. Samples were analyzed microbiologically for their total folate content after trienzyme extraction. Individual folate vitamers were determined by HPLC after affinity chromatographic purification. The lowest folate contents for both rye and wheat breads were found from breads baked without added yeast. Total folate content increased considerably during sourdough fermentation due to increased amounts of 10‐HCO‐H2folate, 5‐CH3‐H4folate, and 5‐HCO‐H4folate. Baker's yeast contributed markedly to the final folate content of bread by synthesizing folates during fermentation. Proofing did not influence total folate content but changes in vitamer distribution were observed. Folate losses in baking were ≈25%. The variety of sourdoughs and baking processes obviously lead to great variation in folate content of rye breads. The possibilities to enhance natural folate content of rye bread by improving folate retention in technological processes and by screening and combining suitable yeasts and lactic acid bacteria should be further investigated.
Original languageEnglish
Pages (from-to)134 - 139
Number of pages6
JournalCereal Chemistry
Volume81
Issue number1
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

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Bread
baking
Folic Acid
folic acid
rye
Fermentation
Triticum
fermentation
wheat
sourdough
Yeast
breads
methodology
Yeasts
yeasts
Secale
bakers yeast
lactic acid bacteria
Purification
Saccharomyces cerevisiae

Cite this

Kariluoto, S., Vahteristo, L., Salovaara, H., Katina, K., Liukkonen, K-H., & Piironen, V. (2004). Effect of baking method and fermentation on folate content of rye and wheat breads. Cereal Chemistry, 81(1), 134 - 139. https://doi.org/10.1094/CCHEM.2004.81.1.134
Kariluoto, Susanna ; Vahteristo, Liisa ; Salovaara, Hannu ; Katina, Kati ; Liukkonen, Kirsi-Helena ; Piironen, Vieno. / Effect of baking method and fermentation on folate content of rye and wheat breads. In: Cereal Chemistry. 2004 ; Vol. 81, No. 1. pp. 134 - 139.
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Kariluoto, S, Vahteristo, L, Salovaara, H, Katina, K, Liukkonen, K-H & Piironen, V 2004, 'Effect of baking method and fermentation on folate content of rye and wheat breads', Cereal Chemistry, vol. 81, no. 1, pp. 134 - 139. https://doi.org/10.1094/CCHEM.2004.81.1.134

Effect of baking method and fermentation on folate content of rye and wheat breads. / Kariluoto, Susanna (Corresponding Author); Vahteristo, Liisa; Salovaara, Hannu; Katina, Kati; Liukkonen, Kirsi-Helena; Piironen, Vieno.

In: Cereal Chemistry, Vol. 81, No. 1, 2004, p. 134 - 139.

Research output: Contribution to journalArticleScientificpeer-review

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AU - Kariluoto, Susanna

AU - Vahteristo, Liisa

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Kariluoto S, Vahteristo L, Salovaara H, Katina K, Liukkonen K-H, Piironen V. Effect of baking method and fermentation on folate content of rye and wheat breads. Cereal Chemistry. 2004;81(1):134 - 139. https://doi.org/10.1094/CCHEM.2004.81.1.134